K-Patents has released a new application note on Tomato Ketchup and Sauces from Tomato Concentrate Plant. Tomato ketchup/sauce is one of the most common used condiments. The recipe, viscosity and solids content of sauces and ketchups vary widely and a tomato sauce and ketchup can be based on whole peeled tomatoes, but more typically they are made from tomato concentrate.
Ketchup manufacturer receives tomato paste or puree from tomato concentrator. In the mixing tank the product is then diluted with water to the proper brix. After that some sugar/sweetener, salt and preservatives are added to the mixture according to the recipe. Once mixed, the product may be passed through a high pressure homogenizer or colloid mill to obtain the required consistency. Ketchup is then kept in the holding tank to be further packed in containers, glass bottles or pouch packs.
During the ketchup preparation process it is very important to constantly monitor and control the level of product concentration which has an impact on ketchup consistency.
The K-Patents refractometer provides constant quality control over the whole process, thus, assuring top quality of the end product. The refractometer PR-23-AC is installed at three locations:
1) in mixing/ dilution tank. The refractometer ensures constant Brix-value of the tomato paste as the paste delivered from different countries may differ in concentration.
2) in line to final product holding. After the sterilization and de-aeration processes the tomato concentrate may have concentration variations. The refractometer provides the final quality control measurement before storing the ketchup in a holding tank.
3) in the filling line. The refractometer measures the concentration of the end product before bottling.